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  • We were lucky enough to snag the private dining room at the last minute. It was nothing fancy, but it allowed us to have a clear view of the kitchen and it was nice to watch the chefs at work. This stand alone restaurant is located on the strip and is unassuming. I highly recommend the bone in filet. You have a choice of steak preparations and we chose the au poivre style where they put a thin layer of coarsely ground pepper on the steak and sear it to perfection. Our steak was perfectly cooked and leaving the bone in definitely makes a difference. I've had this style of steak at many other places and this is one of the best I've had. It was just the perfect amount of seasoning and flavor without overpowering the integrity of the steak itself. It tasted even better with a side of sautéed mushrooms we ordered with each bite of your steak. The truffled Mac and cheese was creamy and tasty, but I am never a fan of this dish at any establishment. I find that most places use truffle oil which I don't particularly like. This may come off a little pretentious, but I only like freshly sliced truffles with my food. If you want great truffle Mac and cheese, you must go to the Waverly Inn located in NYC. They actually shave a generous portion of fresh truffles on top of your Mac and cheese at tableside. The wallenski salad had mushrooms, bacon lardons, and fried potato cubes was decent. They do serve the best split pea soup I've ever had as well. All in all I enjoyed my dining experience here.
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